Sautéed Chicken with Creamy Mushroom and Thyme Sauce

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared and finished with a rich creamy mushroom sauce infused with fresh thyme. This French-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 French cuisine 450 cal/serving

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Ingredients

2 pieces (about 6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
8 oz, sliced button mushrooms
2 tbsp unsalted butter
3 cloves, minced garlic cloves
1 tbsp fresh thyme leaves
3/4 cup heavy cream
1/2 cup chicken broth
1 tsp lemon juice

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts and season with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat and add the chicken breasts. Sear for 5-6 minutes per side until golden brown and cooked through; remove and keep warm.
Step 2: In the same skillet, reduce heat to medium, add 2 tbsp unsalted butter and 8 oz sliced button mushrooms. Sauté for 5 minutes until mushrooms release moisture and start to brown.
Step 3: Add 3 minced garlic cloves and 1 tbsp fresh thyme leaves to the mushrooms, cooking for 1 minute until fragrant.
Step 4: Pour in 1/2 cup chicken broth and scrape the bottom of the pan to deglaze, then stir in 3/4 cup heavy cream. Simmer gently for 4-5 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Stir in 1 tsp lemon juice, return the chicken breasts to the pan, spoon sauce over them and heat for 2 minutes before serving.